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Pot Roast with Vegetables

    1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
    salt and freshly ground black pepper
    3 tablespoons olive oil
    1 can crushed tomatoes
    1 cup water
    2 yellow onion, halved
    2 garlic cloves, chopped
    1 bunch baby carrots
    2 celery stalks, sliced
    1 cup button mushrooms, stems removed and sliced in half
    2 sprigs fresh rosemary
    4 sprigs fresh thyme
    2 bay leaves

  Season all sides of the beef with a fair amount of salt and pepper.
 In a large Dutch oven or other heavy pot that has a tight cover; heat
 2 tablespoons of the oil over moderately high heat. Brown the meat on
 all sides, taking the time to get a nice crust on the outside. Pour
 in the tomatoes and the water. Scatter the vegetables and herbs
 around the pot roast, season with salt and pepper; and drizzle with
 the remaining tablespoon of oil. Cover the pot and reduce the heat to
 low. Braise for about 3 hours, basting every 30 minutes with the pan
 juices, until the beef is fork tender.

  Slice the pot roast and arrange on platter surrounded by the
 vegetables. Serve with the pot juices.